Creamy Chicken and Pasta
This dish definitely doesn’t taste like diet food. The next time you have to have a creamy dish, try this one and be happy that you stayed on track! This dish is 7 points per serving on the Weight Watchers plan.
INGREDIENTS:
6 oz uncooked medium shell pasta
1 1/2 tbs reduced-calorie tub margarine
1/2 cup chopped fennel
1/2 cup chopped shallots
4 whole skinless boneless chicken breasts, 3 oz each
1/4 tsp paprika
1/2 tsp salt
2 cups thawed frozen chopped spinach, squeezed dry
1 cup skim milk
1/4 cup grated Parmesan cheese
1 tbs balsamic vinegar
DIRECTIONS:
1. In large pot of boiling water, cook pasta 8-10 minutes, until tender. Drain.
2. Meanwhile, in large non stick skillet, melt margarine over medium-high heat. Add fennel and shallots.
3. Cook, stirring frequently, 4-5 minutes, until tender.
4. Add chicken; sprinkle with paprika and salt. Cook 4-5 minutes on each side, until golden and cooked through. 5. Transfer to plate and keep warm.
6. Add spinach to same skillet, then cook, stirring, 2 minutes.
7. Stir in milk, cheese and vinegar.
8. Reduce heat to low and simmer 5 minutes, until liquid is reduced by half.
9. Add pasta to skillet, tossing to mix well.
10. To serve, arrange each chicken breast on plate with one-fourth of the pasta.
Prep: 10 minutes
Cook: 35 minutes
Serves: 4